Jam and Almond Tart

European jam tarts. Heard of them. Never had a taste of one. Have a lot of jam/jellies so I thought it was the right time to give it a whirl. I also had some almond paste, just a bit but it proved enough to make a touch of frangipane filling. I think you could leave out the frangipane part but why? It definitely adds to the flavor of the finished tart. Honestly it felt like I got it from a really high-end bakery. Gluten free too.

Yes, I know of the famous British Bakewell Tart, this is sort of the reverse of that: with more of a tart and less of a cake result – next time I crave jam I may well try my hand at a Bakewell Tart. It is sort of like jam topped with a rich thin cake. Stay tuned!

There are just a few simple steps to this; if you want the jam or jelly sweeter you can cook it down a bit with a half cup of sugar added. I did do that but honestly, I think it was not really necessary. Once it was thickened I put it in a new bowl and chilled it in my freezer as it was too darn hot! Extra work. Next time, just gonna stir up the jam and go with it.

Angie’s Almond and Jam Tart

Crust:

1 c. and 2 Tbsp. brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 egg, room temp

2 tsp. lemon juice

Mix dry ingredients in bowl of stand electric mixer. Add butter and mix until crumbly and resembling coarse meal. Add the egg and juice; blend until it clumps into a ball. Chill in fridge for 15 minutes. Roll out between plastic sheets or wax paper and lay in pan: press onto the sides of a 9 inch tart pan with removable bottom. Set in fridge to cool while you make the filling to 1 1/3 cup fruit jam/jelly; I used homemade red currant jelly

2-3 Tbsp. almond paste

½ cup sugar

¼ cup gf flour

½ tsp. almond extract

2 ¼ ounces sliced almonds

Directions:

Make crust; chill. Stir up jam/jelly. Put the almond paste, sugar, extract, and flour in a food processor; mix until well blended. Sprinkle over crust. Glop on the jam and smear around with a large spoon or butter knife. Sprinkle with the sliced almonds. Bake at 375 degrees for about 40 minutes; until the crust is lightly browned. Cool at least an hour before slicing. Great with a dollop of whipped cream or plain yogurt. Stores for about 2 days (tightly covered) – if it lasts that long… Enjoy!

Brown Rice Flour Mix (same as King Arthur basic gf blend)

2 c brown rice flour

2/3 c potato starch – not potato flour!

1/3 c tapioca flour

The crust recipe is from Annalise Roberts great cookbook, GF Baking Classics, Second Edition.